Chocolate Banana Bread
This chocolate banana bread combines rich chocolate flavors with the natural sweetness of ripe bananas, creating a moist and delicious treat perfect for any time of day.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed Use very ripe bananas for maximum sweetness and moisture.
- 1/2 cup melted butter Can substitute with Greek yogurt for a healthier option.
- 1 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
- 1/2 cup cocoa powder
- 1 cup chocolate chips (semi-sweet or dark) Feel free to try white chocolate or flavored chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter until combined.
- Add the sugar, beaten egg, and vanilla extract, mixing well.
- In a separate bowl, combine flour, baking soda, cocoa powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined—be careful not to overmix!
- Gently fold in the chocolate chips until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
This chocolate banana bread is delicious on its own, but can be served warm with whipped cream or over ice cream. For breakfast, toast a slice and spread with peanut butter or Nutella. Sprinkle with powdered sugar for brunch gatherings. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to three months; thaw at room temperature or microwave briefly.